Dairy Processing Articles
Fend off bacteriophage in cheese plants
By John Lucey
Dairy Foods | January 2021
Cheese is a “living” food due to the presence of different types of bacteria and sometimes yeast and mold, depending on the cheese variety. Like any other living thing, the bacteria used in cheese can get sick.
ViewDairy Business Innovation Alliance helping to boost Midwest dairy sector
By John Lucey
Cheese Market News | October 2020
The Center for Dairy Research (CDR) and Wisconsin Cheese Makers Association (WCMA) launched a new program earlier this year to support Midwest dairy farmers and businesses in diversifying or developing a new product.
ViewThe next big thing: process improvement opportunities
By: John Lucey
Cheese Market New | April 2018
Thanks to advances in science and technology, the dairy industry has access to an unprecedented amount of data and information that can be used to make process improvements throughout the lifecycle of a product.